Easy and fresh, with a lot of blueberry, this is a great ice cream for any one who wants a lot of freshness. This recipe is an adaptation from …………… As the same I reduce the sugar but you can use up to 150 gram if you want to. This recipe is easier than the custard base because you don’t have to do anything more than put all the ingredients into the blender (I don’t use a strainer to remove the seeds, so if you skip this will be easiest ice cream recipe). This ice cream is very tangy but I think it’s so refreshing and will be great on the too warm day.
Blueberry Cream Yogurt Ice Cream
Makes about 1 liter
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180 g
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Whipping cream
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180 g
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Plain whole milk yogurt
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130 g
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sugar
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340 g
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blueberries, fresh or frozen
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In a blender or food processor, blend together the whipping cream, plain whole milk yogurt, sugar, and blueberries. Press the mixture through a strainer to remove the seeds (I don’t mind having the seeds, so it’s up to you). Chill for 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
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